Hagalakayi Gojju

1. 1
   prep · ~15 min

   Prepare the bitter gourd.

   1.Wash the bitter gourd and pat dry. Cut into thin, even rounds about 0.5 cm thick.

   2.Place the sliced bitter gourd in a bowl, sprinkle 0.25 tsp of salt and a pinch of turmeric. Mix well and set aside for 10 minutes.

   3.After 10 minutes, squeeze the bitter gourd slices gently to release excess bitter juice. Discard the liquid.

   TIPSqueezing out the juice reduces bitterness significantly. Don't skip this step if you prefer a milder taste.
2. 2
   fry · ~10 min

   Shallow fry the bitter gourd.

   1.Heat 1 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add the squeezed bitter gourd slices and spread them in a single layer.

   3.Fry, stirring occasionally, until they turn golden brown and slightly crisp at the edges (8-10 minutes). Remove and set aside.

   TIPCook on medium heat — high heat will burn the edges before the center cooks.
3. 3
   roast · ~5 min

   Roast and grind the masala paste.

   1.In a small pan, dry roast coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and sesame seeds on low heat until aromatic (2-3 minutes).

   2.Add grated coconut and roast for another minute until it turns lightly golden.

   3.Transfer the roasted mixture to a mixer grinder. Add 2-3 tbsp water and grind to a smooth, thick paste.

   TIPRoast the fenugreek seeds only until they turn light brown — over-roasting makes them bitter.
4. 4
   prep · ~5 min

   Prepare the tamarind extract.

   1.Soak the tamarind pulp in 1/4 cup warm water for 5 minutes.

   2.Squeeze well and strain the tamarind juice. Discard the pulp and fibers.
5. 5
   simmer · ~7 min

   Simmer the gojju base.

   1.In the same heavy-bottomed pan used for frying, pour the tamarind extract.

   2.Add the ground coconut masala paste, jaggery, remaining 0.25 tsp salt, and 0.25 tsp turmeric powder.

   3.Add 3/4 cup of water and bring to a gentle simmer. Cook for 5-7 minutes until the raw smell disappears and the gravy thickens slightly.
6. 6
   simmer · ~10 min

   Add the fried bitter gourd and cook together.

   1.Add the fried bitter gourd slices to the simmering gravy.

   2.Mix well so all pieces are coated. Cover and simmer on low heat for 8-10 minutes.

   3.Stir occasionally. The gojju is ready when the gravy is thick and clings to the bitter gourd, and oil specks appear on the surface.

   TIPThe gojju thickens as it cools. Aim for a thick, coating consistency — not too dry, not runny.
7. 7
   temper · ~2 min

   Make the tempering.

   1.In a small pan, heat the remaining 1 tbsp oil over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add urad dal and fry until golden (30 seconds).

   4.Add curry leaves and a pinch of asafoetida. Stir for a few seconds until fragrant.

   5.Pour the entire tempering over the gojju immediately. Mix gently.
8. 8
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Sprinkle chopped coriander leaves on top. Serve Hagalakayi Gojju hot with steamed rice or jowar roti.

   TIPThis gojju tastes even better the next day after the flavors have melded together.

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